A dark, bottom-fermented beer produced by a few breweries in
Bavaria. Unique smoked flavor from the use of malts dried over
an open fire.
Relax
To set at ease.RELAX have a homebrew.
Respiration
Prior to fermentation yeast store up oxygen for further use.
Rest
A length of time the mash stays at one temperature.
Retorrefication
To heat the grist prior to mashing to lessen the temperature drop.
Rice Beer
See Sake.
Roasted Malt
Some malts are roasted to varying degrees to produce a range of
specialty malts called caramel, chocolate, and black malts. These
malts affect the color and the flavor of beer.
Rousing
Stiring and redistributing settled yeast.
Russian Stout
In Britain, a very strong stout originally brewed from 1760 to
World War 1. Present day Russian stout is non-pasteurized and
matured in casks for two months, then bottle-aged for a full year.
Also called Imperial Russian stout or Imperial stout.
